Superfood Power Balls
Recipe courtesy of www.wellnesswithmichelle.com
In the first few weeks especially, it was important to me that I didn't feel 'cheated' of anything like chocolate, biscuits, cakes, or any other rubbish my brain thought it wanted. These power balls are a heavenly chocolate fix in a mouthful (or two). Mums, Dads, kids... you'll find it hard not to find anyone that doesn't love these suckers. For a quick treat, or snack on the run, they give you that energy boost you need in a healthy, delicious way.
Ingredients
3 cups raw almonds
400 grams pitted fresh medjool dates
5 tablespoons raw cacao powder OR cacao nibs
Handful goji berries
2 tablespoons chia seeds
2 tablespoons vanilla extract
4 tablespoons mesquite (optional)
4 tablespoons maca (optional)
1/2 teaspoon sea salt
Dessicated coconut
Method
1. Place almonds, cacao, mesquite and maca, chia seeds, goji berries, salt & vanilla in the food processor and blend until it resembles fine breadcrumbs (the goji's may not get that fine, but that's ok).
2. Add dates and continue to blend until well combined. Keep an eye on your food processor as this is heavy work and you don't want to burn it out! If it starts to sound like it's struggling turn it off immediately.
3. Roll small amounts into balls using the palms of your hands (approx 2 teaspoons) and then roll in the coconut.
4. Refrigerate to set and then eat 'em up!
This recipe makes enough power balls for one, for about three-four weeks.
 |
| Superfood Power Balls |
Beetroot crisps
I love these. Dried properly they are such a tasty, crispy snack that last for ages and are always good for a nibble! You can use any spice you wish depending on the types of flavour you like!
If you don't have a dehydrator and are new to Raw and are experimenting with what you like, simply use your oven on the lowest possible heat with the door slightly open. Not technically 'raw' but will taste the same. You don't need to rush out and buy a dehydrator until you know you will justify using it (check out the Links page for dehydrator options).
Ingredients
2 large raw beetroot
1/8 cup raw apple cider vinegar
1 tablespoon extra virgin olive oil1/8 cup waterHimalayan salt and pepper to taste
Any other herbs or spices you wish to sprinkle on. I use an Australian bush spice with orange which gives a nice kick
Method
1. Mix together cider vinegar, oil and water and set aside.
2. Peel and slice the beets very thin using a mandoline or vegetable slicer (check Links page for where to get these from).
3. Soak the sliced beets in the water mixture for about 10 minutes (you may need to toss them to coat them all properly).
4. Spread out on dehydrator screens (or baking trays if using oven) and sprinkle with salt, pepper and any other spices.
5. Dehydrate at 145 for 45 minutes, reduce heat to 115 and continue dehydrating for up to 24 hours or until chips are crisp and crunchy! You don't want to have any moisture or they'll just go soggy in the jar.
 |
| Beetroot crisps ready to eat |
 |
| Beetroot crisps before dehydrating |
No comments:
Post a Comment